@!hkingGuicks
When using prepar
7
baking mixes, follow package recipe or
instructions for best aking results.
cookies
When baking cookies,
flat cookie sheets
(without sides)
produce better-loo~g
cookies. Cookies
I
baked in a jelly roll
pan (short sides all
around) may have
darker edges and pal
!
~
or light browning ma occur.
Do not use a cookie beet so large that it touches
the walls or the doo of the oven.
For best results, use c@lyone cookie sheet in the oven
at a time. I
Aluminum Fofi
Never entirely cover
a shelf with aluminum
foil. This will disturb
the heat circulation and
result in poor baking. A
smaller sheet of foil
may be used to catch a
spillover by placing it
on a lower shelf several
inches below the food.
●
*
‘es
cakes
+
For best results, bake pies in dark, rough or dull pans
When baking cakes, warped or bent pans will cause
to produce a browner crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
paIISshould be pkc
on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
for baking since thes
●
y foil pan reflects heat away
recommends will usually be crisper, thinner and drier
from the pie crust; th cookie sheet helps retain it.
than it should be. If baked in a pan smaller than
recommended, it maybe undercooked and batter may
.
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Baking Pans
Use the proper baking pan. The type of finish on
the pan determines the amount of browning that
will occur.
QDark rough or dull ~ans absorb heat resulting in a
browner, crisper cru$t. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in
a lighter, more de~cate browning. Cakes and
cookies require this type of pan.
Don’t Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 3040 minutes.”
DO NOT open the door to check until the minimum
time. Opening the oven door fiquently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.
● Glass baking dishes @o absorb heat. When baking
in glass baking dishqs, the temperature may need to
be l&dUCedby 25”F.
e
15
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